Chinese Steamed Fish Recipe (蒸鱼)
Follow this easy recipe for delicious steamed whole fish, the traditional Chinese way, ready in just 20 minutes!
Ingredients
- 1½ lb branzino (See Note 1)
- thumb of ginger julienned
- 2-3 scallions cut into 2 inch pieces, then sliced thinly
- ¼ cup olive oil
- ¼ cup light soy sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- dash of freshly ground black pepper (or white pepper)
Instructions
- Wash your fish of choice. There is no need to pat dry since excess liquid from steaming will be discarded.
- Place the fish onto a plate. Spread the ginger on the fish and insert some into the cavity of the fish. If you do not have a plate large enough to hold your fish, you may cut the fish in half before topping it with ginger.
- Boil some water in a wok (or steamer large enough to fit the fish)
- Place a trivet into the wok. The boiling water should not be higher than the trivet.
- Place the plate of fish on the trivet. Close the lid of the wok and steam the fish for 10 minutes. See Note 2.
- After 10 minutes, discard the excess liquid on the plate.
- Top the fish with the scallion slices.
- Heat the oil in a small pot until it smokes, then pour the hot oil directly on the scallions.
- Heat the soy sauce, sesame oil, Shaoxing wine and black pepper in a small pot, then pour the sauce directly on the scallions and fish.
- All done! Enjoy!
Video
Notes
- This recipe works with various fishes, but I would recommend branzino, striped bass or sea bass.
- Adjust the steaming time accordingly, based on the size and weight of your fish.